Table 1 The content of GABA in each food variety ranges

Cereals

Brown rice (Oryza sativa L.)

5.28–27.00 mg/100 g

Munarko et al. (2021)

Red rice (Oryza sativa L.)

1.18–2.91 mg/100 g

Müller et al. (2021)

Wheat (Triticum aesticum L.)

4.55–14.68 mg/100 g

Zhao et al. (2023), Ding et al. (2018)

Corn (Zea mays L.)

15.27 mg/100 g

Paucar-Menacho et al. (2017)

Barley (Hordeum vulgare L.)

1.96–54.00 mg/100 g

Rico et al. (2020)

Vegetables

Tomato (Solanum lycopersicum L.)

219.86–404.89 mg/100 g

Suhel et al. (2023)

Spinach (Spinacia oleracea L.)

232.10–381.00 mg/100 g

Pencheva et al. (2022)

Potato (Solanum tuberosum)

44.86 mg/100 g FW

Pencheva et al. (2022)

Eggplant (Solanum melongena L.)

23.28–38.12 mg/100 g

Suhel et al. (2023)

Parsley (Petroselinum crispum)

28.18 mg/100 g FW

Pencheva et al. (2022)

Beetroot (Beta vulgaris subsp. Vulgaris)

18.84 mg/100 g FW

Pencheva et al. (2022)

Fruits

Grape (Vitis vinifera L.)

58.93–109.83 mg/L FW

Gutiérrez-Gamboa et al. (2018)

European gooseberry (Phyllanthus emblica)

10.95 mg/100 g FW

Pencheva et al. (2022)

Kiwifruit (Actinidia chinensis)

2.54–19.14 mg/100 g

Choi et al. (2022)

Strawberry (Fragaria × ananassa)

1.5 to 3.5 mg/100 g

Pencheva et al. (2022)

Apple (Malus domestica)

10.0 mg/100 g FW

Pencheva et al. (2022)

Legumes

Red Lentils (Lens culinaris)

68.54 mg/100 g DW)

Pencheva et al. (2022)

Black soybean (Glycine max (L.))

4.38–61.00 mg/100 g

Vann et al. (2020)

Chickpea (Cicer arietinum L.)

6.42 mg/100 g

Ferreira et al. (2019)

Groundnut (Arachis hypogaea Linn)

0.56 mg/100 g

Hung and Chen (2022)

Pseudo-cereals

Quinoa (Chenopodium quinoa Willd.)

7.00–66.10 mg/100 g

Zhang et al. (2021)

Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn)

1.20 mg/100 g

Peng et al. (2017)

Beverages

White tea (Camellia sinensis)

3.49–207.00 mg/100 g

Yılmaz et al. (2020)

Green tea (Camellia sinensis)

0.24–87.00 mg/100 g

Yılmaz et al. (2020)

Black raspberry juice (Rubus occidentalis)

2.76 mg/100 g

Kim et al. (2009)

Fermented Mulberry Juice (Morus nigra)

3.31 mg/mL

Kanklai et al. (2020)

Dairy products

Yogurt

29.96 mg/100 g

Hussin et al. (2020)

Cheese with L. lactis spp. lactis as starter

3.20 mg/100 g

Pouliot-Mathieu et al. (2013)

Cheese with Kluyveromyces marxianus B13-5

4.89 mg/100 g

Li et al. (2022a)

Others

Fermented sausage

1.74–2.51 mg/100 g

Yu et al. (2017)

Chocolate

21.09 mg/100 g

Koh et al. (2023)

Oyster mushroom (Pleurotus pulmonarius)

32.15–57.73 mg/100 g

Wang et al. (2022)

Shiitake mushroom (Lentinula edodes)

17.00–35.00 mg/100 g

Chen et al. (2015)